Dinner Bowls

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Is it just us, or do some dinners just taste so much better mixed together in one big bowl?! The one bowl dinner is very trendy right now, and we’re totally on board! We’re thinking we need to make these asap! The kale salad bowl would be a perfect hearty lunch, the 15-minute Lo Mein looks great for those busy week nights when you need to whip up something fast, the Egg Roll Bowl looks like an awesome twist on traditional stir fry, and that Steak Fajita Bowl seems like it will definitely satisfy your Mexican craving. What are you favorite one bowl dinners? Christa loves a couscous, chicken sausage, kale and red wine vinegar dish she adapted from a tasty Marley Spoon recipe, and Reg loves her Mexican Protein Bowl.


 

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Savory Bread Pudding

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I’m a huge fan of sweet bread puddings, filled with raisins and cinnamon galore, but in this case I was in need of dinner, had a bag of spinach that was on it’s way out, and a baguette that could knock a burglar cold. In an effort to avoid as much food waste as possible, I decided to make something a little out of the ordinary that seemed like it would be a challenge to mess up. This tasty little delight is filled with ham, cheese, and all things savory and wonderful. It’s also boy-approved (if you’re needing to please the bae), and could easily serve as a breakfast option as well.

For anyone else ever looking into options for stale bread, check out this helpful little post. Next time I may do meatballs.


Ingredients
1 large baguette, stale (roughly 1.5 ft long)
3 cups 1% milk
2 large eggs
1 cup asiago (I used a blend of asiago of parmesan)
2 cups fresh spinach, roughly chopped
2 cups ham, shredded
1 tsp salt
1 tsp black pepper
1 tsp garlic powder


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To Make
Preheat oven to 375 and set aside an 8 x 8 baking sheet.

In a large mixing bowl, combine your milk and eggs, whisking until thoroughly mixed. Add in your garlic powder, salt, and pepper, continuing to mix well. Set aside your mixing bowl to cut your stale/hardened baguette into cubes. Be careful in doing so, as it’s very challenging to cut once the crust has been hardened.

Once cut, combine your bread into the mixing bowl and thoroughly mix, allowing the bread to soak up the milk. Once combined, chop your spinach and shred your ham over the cutting board. Add these ingredients to the pan mixture

Spread this mixture onto your pan. Once combined, chop your spinach and shred your ham over the cutting board. Add these ingredients to the bread mixture, as well as most of the cheese (leaving some to sprinkle on top). Once everything is fully incorporated and settled into the pan, add the remaining cheese on top then place into the oven for 45 minutes.

When fully cooked, the inside should be a little more gooey than cake, and the top golden brown.


 

 

Happy Weekend!

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Got anything fun going on this weekend? If you have a long weekend for President’s Day, you lucky dog, you. If not, no worries! You can still eat lots of candy and arrange pretty flowers in honor of Valentine’s/Galentine’s Day! Hope you all have a lovely couple of days, see you on Monday!


cct // 12 Successful People & Their Best Productivity Hacks

rkv // I’ve recently come to terms with the fact that I think I may have a very real sugar addiction. Once I get a craving, I physically and emotionally cannot say no. After looking into some book options, this guy and this guy seem like they could be helpful reads!

cct // Just in case you wanted to know the real reason behind that tiny pocket on your jeans!

rkv // I had no idea that I’m left brained

cct // Any CT friends interested in going to any of these glorious flower workshops?! I have been dying to go!

rkv // All the single ladies

cct // Missing our old little old 1 bedroom right about now, is that weird?

rkv // I’m newly obsessed with caramelized onions, and the look of this made my mouth water


 

Mushroom Asparagus Risotto

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My appreciation for mushrooms has only recently developed. In fact, I think this is the first time I’ve ever cooked with them. For the longest time I would avoid them, mainly because their texture just didn’t do it for me. However, I’ve recently learned that if they’re covered in enough butter, garlic, and wine, I’m a very happy camper. Last week I was craving something rich and delicious, and this dish hit just the spot.

The original recipe I made (adapted from Pinch of Yum) yielded wayyy more servings than I needed — about eight total. Considering I’m generally over a meal after about three servings, eight was definitely over kill. I ended up making a whole lot of risotto cakes to keep my palette interested (to make — form little patties, dip in egg wash, cover in panko, pan fry, and serve with a side of Greek yogurt). A very tasty interpretation, if I must say!

 

INGREDIENTS
(makes about 4 servings)

3/4 cups arborio rice, uncooked
1/4 lb of bacon
2 cups vegetable broth
1/4 cup white wine
2 cups cremini mushrooms, choppped
2 cups asparagus, chopped
4 cloves garlic, minced
1/2 medium Spanish onion
2 tbsp butter
salt & pepper to taste
parmesan for garnish

TO MAKE
In a large skillet, cook your bacon over medium-low heat. Once crispy, allow the grease to settle on a plate with a paper towel. After it has cooled, chop roughly and set to the side to prepare the rice.

On medium-low heat, melt the butter to a nice sizzle. Add your garlic, onion, rice, and a splash of the wine. Allow to toast slightly before adding the rest of your wine and vegetables. Cook your vegetables down slightly before adding 1/4 of your broth.

The next few steps are all about watching your rice. Once it has soaked up the liquids, add another 1/4 of your broth. Repeat this step twice more until all of your broth has been added. This is should take about 20 minutes. At this point add in your bacon, a dash of salt and pepper, and mix well.

By now your rice is cooked and ready to serve. Top it off with some grated parm and dive in.

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Happy Weekend!

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I mean, it doesn’t really get much more Halloween-y than a classic Hitchcock scream, amiright? We’re big fans of this holiday around these parts — there’s just something so fun about listening to eerie surf-rock, watching spooky flicks, getting all dressed up, and eating so much candy that you feel like a kid again. Are you guys getting into the spirit? We wanna know what your costumes are! Here’s to a bitchin’ Halloween weekend, and let’s all hope no one gets stabbed in the shower like that chick up there *points up*. Too much?? 🙂

cct // I’m obsessed with Afar magazine, and I love hats – so when I saw this little article in the newest issue, I found it so fascinating!! This woman is a hat anthropologist and has over 900+ hats – whoa!

rkv // If you’re like the rest of the world and always lose track of people in Game of Thrones, this family tree is for you

cct // How Freezing Your Tights Will Change Your Whole Damn Life

rkv // Flannel sheets from now until March are everything

cct // Snapchat is taking over our lives…here are some good rules to follow.

rkv // Ellen as a Kardashian for Halloween

cct // How amazing does this Tofu Bahn Mi look?? (also seriously thinking of giving Marley Spoon a try, anyone have experience with them?)

rkv // Five dinner recipes that double as next-day lunch

Parmesan Asparagus with Heirloom Tomatoes

While I’m no stranger to some ice cream and burgers on these hot summer days, I’m also a big fan of eating colorfully and fresh. This quick little veggie appetizer goes great as a side dish for a light summery dinner (maybe with some lemony grilled chicken or a lean cut of steak), or even for breakfast served up with some eggs (poached, scrambled — your call!).

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You’ll need

  • 1 bundle of fresh asparagus
  • 3/4 cup fresh heirloom tomatoes (any tomatoes will do, but I just love how colorful these little beauties are)
  • 1/4 cup grated parmesan
  • 1/4 cup diced red onion
  • Drizzling of olive oil
  • 3-4 pinches of garlic salt (regular salt will do too)
  • 2-3 pinches of black pepper

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To Make

01. Preheat oven to 425

02. Trim the white stalks off of your asparagus and spread out the stems onto a baking sheet

03. Dice your onion, quarter your tomatoes, and mix in with asparagus

04. Drizzle with olive oil, and season with garlic salt & pepper

05. Top with grated parmesan and pop into the oven for 12-15 minutes. I like my asparagus to have a little crunch, but if you prefer it on the softer side, simply cook it a little longer.

06. Serve up and enjoy!

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NYE Outfits

What are your NYE plans? We might be spending it together this year (which hasn’t happened in years!), with a delicious dinner out and then drinks with friends. Sounds pretty great to me! The other *awesome* option was to snuggle up with a cozy cocktail and watch a ton of movies. No matter what you’re up to – have a blast! Here are a couple outfit options for wherever your night might bring you…

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Drinks // There’s something about heading out to the bar later than usual that’s fun and exciting! Grab a cute dress, some bling and a cozy coat and be on your way to toast in the new year! Dress // Earrings // Coat // Knee High Boots // Fringe Purse
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Dinner // Whether it’s with friends or your significant other, a special dinner to bring in the new year is always a great time. Soft colors and textures feel romantic and girly. Faux Fur Scarf // Leather Jacket // Blouse Tank // Pleated Skirt // Heels

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Hangin’ in // Sometimes after dealing with all of the flutter and commotion of the holidays, a quiet evening at home sounds perfect. Cozy up with some soft cotton and celebratory accessories. Party hats // Champaign glasses // Cable knit sweater // Floral joggers // Heart socks

Birch Hill Tavern Beer Dinner

We’re stickin’ with the alcohol theme going on, and I’m here to tell you about the most delicious beer/spirits dinner I have ever been to! I guess the Birch Hill Tavern has had quite a few beer dinners, but this was my 1st and I’m glad it was — because besides tasting Maine Brewing Company‘s beer, we also got to try 3 spirits from the New England Distillery.

Birch Hill Tavern curated a delicious menu to go with the 3 delicious MBC beers — Another One, Lunch & Dinner, and the 3 NED spirits — Eight Bells Rum, Inginium Gin & Gunpowder Maryland Rye Whiskey.

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We started off with Maine Beer Co.’s 1st beer “Another One” to go alongside some awesome appetizers — meatballs and bruschetta. Next up was an antipasti plate which consited of smoked gouda, prosciutto, hot peppers, capicola, olives & a pickled medley (cauliflower and carrots) which went fantastically with MBC’s beer “Lunch”. To be honest I was a bit skeptical after tasting these very vinegary, salty foods, but this beer was paired perfectly.

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Next up was my favorite of the night, butternut squash ravioli with a brown butter rum sauce, parsnips and raisins topped with crispy shitake mushrooms paired with the Eight Bells rum. The surprise of the night was that each liquor drink came 2 ways, straight up and in a mixed drink form (holy amount of drinks…)! I’m not usually a fan of rum, but damn this was good. It actually tasted surprisingly similar to whiskey (but still rummy) because it is aged in bourbon barrels. So. Good.

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Once we settled in after the delicious ravioli, we were presented with the amazing beer battered eggplant with smoked mozzarella and sweet marinara. Holy hell this thing was HUGE and went extremely well with it’s paired beer, “Dinner”. I had never had smoked mozz before and it is really good! I almost didn’t finish it I was so full, but I managed 😉

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Before dessert, came a fruity and refreshing Gin drink which tasted like a strawberry lemonade (with gin of course). By this time in the evening, the place was loud and happy!

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And for dessert, we had layers of fried dough with whiskey soaked berries, sweet mascarpone & rum whiskey cream paired with the Gunpowder Maryland Rye & a Manhattan style cocktail. The dessert was so light and fluffy (thank god, I really wanted to finish it, but damn was I full), and wrapped up the meal so perfectly.

As I had mentioned before I had never been to a beer dinner, but boy do I recommend them now! These people know what they’re doing, and anytime you can experience the genius of a kitchen matching food and booze so perfectly, I say go for it!

Have you guys been to any good beer or liquor dinners?